At Ibericomio we are concerned with raising awareness of everything related to the world of Iberian ham. One of our first posts was about the labels or flanges that Iberian ham has, and in this article we talk about sweet Iberian ham. Have you heard of it? Well, here we tell you about it.
The first thing you should know is that a sweet acorn-fed Iberian ham is not a new type of dish invented in a Michelin-starred restaurant.
We call sweet acorn ham the Iberian ham that in its fattening process in the Dehesa has consumed acorns with a much higher sugar composition than usual.
The usual sugar composition of an Iberian holm oak acorn is around 3%. What is exceptional is to find Dehesas with acorns containing a sugar level higher than 5%.
One of ibericomio’s producer-breeders, 17 Aldeas, has the privilege of having the genetics of the century-old holm oaks of Dehesa de La Lima produce acorns with up to 9.5% sugar content. For this reason, 17 Aldeas Iberian ham is unique. A luxury Iberian ham.
Why is acorn feeding important for quality Iberian ham?
A quality Iberian ham is the result of many years of work and the combination of 5 factors:
- Racial Purity
- 2. Management – Breeding of Iberian pigs
- 3. Feeding
- 4. Salting process
- 5. Healing
If you notice, the countryside, the Dehesa and its fruits, are present in two of the five determining factors to obtain a good Iberian ham.
Considering that a 100% Iberian pig consumes up to 10kgs of acorns per day during the Montanera period prior to slaughter. It is clear that a different composition of this raw material will be decisive in achieving a 100% Iberian acorn-fed ham of exceptional quality.
Thus, the sweet acorn in a 100% Iberian ham will be decisive in achieving an Iberian ham with a unique flavor. Perhaps, the best Iberian ham in the world that you can find in ibericomio.
Take advantage now and buy the sweet acorn-fed ham 100% Iberian 17 Aldeas, which also has the guarantee of the renowned Jabugo Denomination of Origin.
